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Araújo CM, Sampaio KB, da Silva JYP, de Oliveira JN, de Albuquerque TMR, Lima MDC, Lima MDS, do Nascimento YM, da Silva EF, da Silva MS, Tavares JF, de Souza EL, de Oliveira MEG. Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli. Food Microbiol 2024; 123:104596. [PMID: 39038898 DOI: 10.1016/j.fm.2024.104596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 07/01/2024] [Accepted: 07/04/2024] [Indexed: 07/24/2024]
Abstract
This study evaluated the use of acerola (Malpighia glabra L., CACE), cashew (Anacardium occidentale L., CCAS), and guava (Psidium guayaba L., CGUA) fruit processing coproducts as substrates to promote the growth, metabolite production, and maintenance of the viability/metabolic activity of the probiotics Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 during cultivation, freeze-drying, storage, and exposure to simulated gastrointestinal digestion. Probiotic lactobacilli presented high viable counts (≥8.8 log colony-forming units (CFU)/mL) and a short lag phase during 24 h of cultivation in CACE, CCAS, and CGUA. Cultivation of probiotic lactobacilli in fruit coproducts promoted sugar consumption, medium acidification, and production of organic acids over time, besides increasing the of several phenolic compounds and antioxidant activity. Probiotic lactobacilli cultivated in fruit coproducts had increased survival percentages after freeze-drying and during 120 days of refrigerated storage. Moreover, probiotic lactobacilli cultivated and freeze-dried in fruit coproducts had larger subpopulations of live and metabolically active cells when exposed to simulated gastrointestinal digestion. The results showed that fruit coproducts not only improved the growth and helped to maintain the viability and metabolic activity of probiotic strains but also enriched the final fermented products with bioactive compounds, being an innovative circular strategy for producing high-quality probiotic cultures.
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Affiliation(s)
- Caroliny Mesquita Araújo
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil
| | | | - Jordana Nunes de Oliveira
- Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, São Cristóvão, SE, Brazil
| | | | - Maiara da Costa Lima
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, PE, Brazil
| | | | - Evandro Ferreira da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Marcelo Sobral da Silva
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Josean Fechine Tavares
- Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil
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Gagneten M, Passot S, Cenard S, Ghorbal S, Schebor C, Fonseca F. Mechanistic study of the differences in lactic acid bacteria resistance to freeze- or spray-drying and storage. Appl Microbiol Biotechnol 2024; 108:361. [PMID: 38837050 DOI: 10.1007/s00253-024-13186-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 04/02/2024] [Accepted: 05/15/2024] [Indexed: 06/06/2024]
Abstract
Lactobacillus delbrueckii subsp. bulgaricus and Lactiplantibacillus plantarum are two lactic acid bacteria (LAB) widely used in the food industry. The objective of this work was to assess the resistance of these bacteria to freeze- and spray-drying and study the mechanisms involved in their loss of activity. The culturability and acidifying activity were measured to determine the specific acidifying activity, while membrane integrity was studied by flow cytometry. The glass transitions temperature and the water activity of the dried bacterial suspensions were also determined. Fourier transform infrared (FTIR) micro-spectroscopy was used to study the biochemical composition of cells in an aqueous environment. All experiments were performed after freezing, drying and storage at 4, 23 and 37 °C. The results showed that Lb. bulgaricus CFL1 was sensitive to osmotic, mechanical, and thermal stresses, while Lpb. plantarum WCFS1 tolerated better the first two types of stress but was more sensitive to thermal stress. Moreover, FTIR results suggested that the sensitivity of Lb. bulgaricus CFL1 to freeze-drying could be attributed to membrane and cell wall degradation, whereas changes in nucleic acids and proteins would be responsible of heat inactivation of both strains associated with spray-drying. According to the activation energy values (47-85 kJ/mol), the functionality loss during storage is a chemically limited reaction. Still, the physical properties of the glassy matrix played a fundamental role in the rates of loss of activity and showed that a glass transition temperature 40 °C above the storage temperature is needed to reach good preservation during storage. KEY POINTS: • Specific FTIR bands are proposed as markers of osmotic, mechanic and thermal stress • Lb. bulgaricus CFL1 was sensitive to all three stresses, Lpb. plantarum WCFS1 to thermal stress only • Activation energy revealed chemically limited reactions ruled the activity loss in storage.
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Affiliation(s)
- Maite Gagneten
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, ITAPROQ (UBA- CONICET), Universidad de Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina
| | - Stéphanie Passot
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, F-91120, France
| | - Stéphanie Cenard
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, F-91120, France
| | - Sarrah Ghorbal
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, F-91120, France
| | - Carolina Schebor
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, ITAPROQ (UBA- CONICET), Universidad de Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina
| | - Fernanda Fonseca
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, F-91120, France.
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Dos Santos Nascimento D, Sampaio KB, do Nascimento YM, de Souza TA, de Souza FS, Júnior JVC, Tavares JF, da Silva MS, de Brito Alves JL, de Souza EL. Evaluating the Stability of a Novel Nutraceutical Formulation Combining Probiotic Limosilactobacillus fermentum 296, Quercetin, and Resveratrol Under Different Storage Conditions. Probiotics Antimicrob Proteins 2024; 16:13-25. [PMID: 36417111 DOI: 10.1007/s12602-022-10011-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/15/2022] [Indexed: 11/24/2022]
Abstract
This study evaluated the stability of a novel nutraceutical formulation composed of the probiotic Limosilactobacillus fermentum 296, quercetin (QUE), and resveratrol (RES) (LFQR) under different storage conditions. The effects of different relative humidities (RH; 11, 22, and 33%) and storage temperatures (refrigeration temperature -4 °C and room temperature -25 °C) on the stability of LFQR were evaluated through the determination of thermal stability, viable cell counts, bacterial physiological status, antioxidant capacity, and contents of QUE and RES during long-term storage. RH did not affect endothermic reactions and mass reduction in LFQR. After a 15-day-humidification period, L. fermentum 296 had higher viable cell counts in LFQR under refrigeration temperature storage when compared to room temperature storage regardless of the RH. The physiological status of L. fermentum 296 in LFQR was overall similar during 90 days of storage (11% RH) under refrigeration and room temperature. L. fermentum 296 had the highest viable cell counts (> 6 log CFU/g) in LFQR up to day 90 of refrigeration storage (11% RH). LFQR kept high contents of QUE and RES and maintained antioxidant capacity during 90 days of storage under refrigeration and room temperature. The results showed that the higher stability and functionality of LFQR during long-term storage should be guaranteed under 11% RH and refrigeration temperature.
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Affiliation(s)
| | - Karoliny Brito Sampaio
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Yuri Mangueira do Nascimento
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Thalisson Amorim de Souza
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Fábio Santos de Souza
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - José Venancio Chaves Júnior
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Josean Fechine Tavares
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Marcelo Sobral da Silva
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - José Luiz de Brito Alves
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil.
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Kim YY, Kim HM, Jeong SG, Yang JE, Kim S, Park HW. Sonochemical application reduces monosaccharide levels and improves cryoprotective effect of Jerusalem artichoke extract on Leuconostoc mesenteroides WiKim33 during freeze-drying. ULTRASONICS SONOCHEMISTRY 2023; 95:106413. [PMID: 37088026 PMCID: PMC10457581 DOI: 10.1016/j.ultsonch.2023.106413] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 04/04/2023] [Accepted: 04/17/2023] [Indexed: 05/03/2023]
Abstract
Lactic acid bacteria (LAB) are being used for probiotic and starter cultures to prevent global damage to microbial cells. To retain the benefits of LAB in the commercially used powdered form, highly efficient cryoprotective agents are required during the manufacturing process. This study suggests a novel cryoprotective agent derived from Jerusalem artichoke (JA; Helianthus tuberous L.) and describes the mechanism of cryoprotective effect improvement by sonication treatment. The cryoprotective effect of JA extract was verified by examining the viability of Leuconostoc mesenteroides WiKim33 after freeze-drying (FD). Sonication of JA extract improved the cryoprotective effect. Sonication reduced fructose and glucose contents, which increased the induction of critical damage during FD by 15.84% and 46.81%, respectively. The cryoprotective effects of JA and sonication-treated JA extracts were determined using the viable cell count of Leu. mesenteroides WiKim33. Immediately after FD and storage for 24 weeks, the viability of Leu. mesenteroides WiKim33 with JA extract was 82.8% and 76.3%, respectively, while that of the sonication-treated JA extract was 95.2% and 88.8%, respectively. Our results show that reduction in specific monosaccharides was correlated with improved cryoprotective effect. This study adopted sonication as a novel treatment for improving the cryoprotective effect and verified its efficiency.
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Affiliation(s)
- Yeong Yeol Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea; Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Ho Myeong Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seul-Gi Jeong
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jung Eun Yang
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seulbi Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea; Division of Applied Bioscience & Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Hae Woong Park
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
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Palavecino Prpich N, Sanabria E, Gliemmo MF, Cayré ME, Castro MP. Yacon juice as culture and cryoprotectant medium for Latilactobacillus sakei and Staphylococcus vitulinus autochthonous strains. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2023. [DOI: 10.1590/1981-6723.11922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Abstract Yacon is mainly constituted of water and carbohydrates [single sugars and fructooligosaccharides (FOS)], thus being an excellent alternative for the growth and preservation of bacterial culture. Latilactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10 comprised the autochthonous starter culture SAS-1 designed for the manufacture of dry sausages. This study evaluated the use of yacon juice as a potential growth medium and cryoprotectant for these bacteria. The growth medium was prepared with yacon juice supplemented with peptone and dipotassium phosphate. After growing, cells were resuspended in yacon juice (5, 10 and 25 mL/100 mL) and lyophilized. Viable cells were count before, immediately after lyophilization, and along 6 months of refrigerated storage. Both bacteria grew in every yacon concentration tested; however, juice concentration affected their growth. Latilactobacillus sakei grew at μ = 0.256 ± 0.01 giving the highest bacterial density at 10 mL/100 mL (Log DOmax 0.33 ± 0.01). While 5 mL/100 mL yacon juice provided the best conditions for S. vitulinus growth (μ = 0.215 ± 0.016; Log DOmax 0.32 ± 0.01). After lyophilization, the survival rate was 91.1% for L. sakei and 65.8% for S. vitulinus. Throughout storage, high cell counts suggested good stability of both bacteria. Results revealed that yacon juice comprises a nutritive substrate for the growth and cryopreservation of tested strains from the genus Latilactobacillus and Staphylococcus.
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Affiliation(s)
- Noelia Palavecino Prpich
- Universidad Nacional del Chaco Austral, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
| | | | - María Fernanda Gliemmo
- Universidad de Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
| | - María Elisa Cayré
- Universidad Nacional del Chaco Austral, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
| | - Marcela Paola Castro
- Universidad Nacional del Chaco Austral, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
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Freeze-drying: A Flourishing Strategy to Fabricate Stable Pharmaceutical and Biological Products. Int J Pharm 2022; 628:122233. [DOI: 10.1016/j.ijpharm.2022.122233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 09/07/2022] [Accepted: 09/20/2022] [Indexed: 11/21/2022]
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7
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Meireles Mafaldo Í, Priscila Barros de Medeiros V, Karoline Almeida da Costa W, Francisca da Costa Sassi C, da Costa Lima M, Leite de Souza E, Eduardo Barão C, Colombo Pimentel T, Magnani M. Survival during long-term storage, membrane integrity, and ultrastructural aspects of Lactobacillus acidophilus 05 and Lacticaseibacillus casei 01 freeze-dried with freshwater microalgae biomasses. Food Res Int 2022; 159:111620. [DOI: 10.1016/j.foodres.2022.111620] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 06/07/2022] [Accepted: 07/01/2022] [Indexed: 12/30/2022]
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Babakina M, Pershakova T, Samoylenko M, Semiryazhko E. Research of the survival of a consortium of Zygosaccharomyces kombuchaensis yeast and Gluconoacetobacter xylinus bacteria during frozen storage using various protective media. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224601008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
In the present study the survival of the consortium of yeast and bacteria using protective media was investigated. The protective medium consisting of 1 % gelatin, 5 % monosodium glutamate and 5 % sucrose provides the best preservation of living cells of the consortium and allows stabilization of cells for up to 100 days at storage temperatures from -2 °C to -10 °C. The projective medium consisting of 1 % gelatin and 10 % sucrose provides effective storage of the cells at t=-2 °C for 100 days; t=-5 °C – 80 days; t=-10 °C – 60 days. The projective medium of skimmed milk and 7.5 % glucose ensures effective storage of the cells of the consortium at t=-2 °C for 100 days; t=-5 °C – 80 days; t=-10 °C – 80 days. The information obtained is interesting for following researches of the development of technologies for the bioconversion of plant materials.
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Rajam R, Subramanian P. Encapsulation of probiotics: past, present and future. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2022. [DOI: 10.1186/s43088-022-00228-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Abstract
Background
Probiotics are live microbial supplements known for its health benefits. Consumption of probiotics reported to improve several health benefits including intestinal flora composition, resistance against pathogens. In the recent years, there is an increasing trend of probiotic-based food products in the market.
Main body
Probiotics cells are targeted to reach the large intestine, and the probiotics must survive through the acidic conditions of the gastric environment. It is recommended to formulate the probiotic bacteria in the range of 108–109 cfu/g for consumption and maintain the therapeutic efficacy of 106–107 cfu/g in the large intestine. During the gastrointestinal transit, the probiotics will drastically lose its viability in the gastric environment (pH 2). Maintaining cell viability until it reaches the large intestine remains challenging task. Encapsulating the probiotics cells with suitable wall material helps to sustain the survival of probiotics during industrial processing and in gastrointestinal transit. In the encapsulation process, cells are completely enclosed in the wall material, through different techniques including spray drying, freeze drying, extrusion, spray freeze drying, emulsification, etc. However, spray-drying and freeze-drying techniques are successfully used for the commercial formulation; thus, we limited to review those encapsulation techniques.
Short conclusions
The survival rate of spray-dried probiotics during simulated digestion mainly depends on the inlet air temperature, wall material and exposure in the GI condition. And fermentation, pH and freeze-drying time are the important process parameters for maintaining the viability of bacterial cells in the gastric condition. Improving the viability of probiotic cells during industrial processing and extending the cell viability during storage and digestion will be the main concern for successful commercialization.
Graphical abstract
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Singh KA, Rai R, Nair SS. Review on development of assigned value microbiological reference materials used in food testing. Food Microbiol 2021; 102:103904. [PMID: 34809936 DOI: 10.1016/j.fm.2021.103904] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 09/13/2021] [Accepted: 09/13/2021] [Indexed: 02/05/2023]
Abstract
Evolving testing methods in food Microbiology have resulted in the need for different types of microbiological reference materials. Based on the research articles available in this area, it is evident that development has been quite substantial in chemical testing compared to Microbiology. The primary reason could be the ease of spiking, and recovery in chemical RM as compared to microbiological RM. A significant challenge faced in recovery and stability during the development of quantitative microbiological RM depends on temperature, type of microbiological media used, method of analysis including reconstitution method, interference due to antimicrobial agents in food matrices, and competitor microorganisms present in higher numbers then the target microorganisms. Most of the research papers published on microbiological reference materials are contributed by developed economies were in the information related to complex food matrices are limited. Further analysis of different International Depository Agencies under the Budapest treaty indicates that there are only three institutes based in Europe providing quantitative or assigned value RM. This, in turn, highlights the scarcity in the availability of quantitative RM in Microbiology. This article provides a global overview of the availability of microbiological RM, microbial preservation techniques, protective agents, and elaboration on developing different formats of microbiological RM used in food testing.
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Affiliation(s)
- Kumud Ashish Singh
- Department of Microbiology, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Rohit Rai
- Faculty of Applied Medical Sciences, Lovely Professional University, Phagwara, Punjab, 144411, India.
| | - Santhini S Nair
- Department of Microbiology, VES College of Arts, Science & Commerce, Chembur, Mumbai, 400089, India
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Physiology and antioxidant activity of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 in response to lactic acid stress. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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A Recent Overview of Microbes and Microbiome Preservation. Indian J Microbiol 2020; 60:297-309. [PMID: 32655197 DOI: 10.1007/s12088-020-00880-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Accepted: 05/06/2020] [Indexed: 12/17/2022] Open
Abstract
Microbes are mediators in almost all ecosystem processes and act as a pivotal game changer in various ecological activities, globally. Therefore, understanding of microbial community structure and related functions in different environmental and micro-environmental niches is not only critical, but also a matter of greatest importance. Due to our inability to cultivate and preserve all sorts of microorganisms, we are losing some ecologically and industrially relevant components of microbial community, due to extinction caused by environmental and climatic variations with time. Intact sample and microbiome preservation are crucial for future cultivation as well as to study the effects of ecological and climatic variations on community functionality and shift with time, using OMICS. Although, methods for pure culture preservation are almost optimized, the techniques of microbiome preservation still remain as an unsolved challenge for microbiologists due to technical and physiological constraints. Present article discusses, recent approaches of microbial preservation with special reference to intact sample, mixed culture and microbiome preservation. It also incorporates recent practices used to achieve the highest viability and metabolic activities in long-term preserved microbiome.
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Zoghi A, Khosravi-Darani K, Mohammadi R. Application of edible films containing probiotics in food products. J Verbrauch Lebensm 2020. [DOI: 10.1007/s00003-020-01286-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Cassani L, Gomez-Zavaglia A, Simal-Gandara J. Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: From food processing and storage to their passage through the gastrointestinal tract. Food Res Int 2020; 129:108852. [DOI: 10.1016/j.foodres.2019.108852] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 11/18/2019] [Accepted: 11/20/2019] [Indexed: 02/08/2023]
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15
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Protective effects of β-glucan extracted from spent brewer yeast during freeze-drying, storage and exposure to simulated gastrointestinal conditions of probiotic lactobacilli. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108496] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Ghibaudo F, Gerbino E, Copello GJ, Campo Dall' Orto V, Gómez-Zavaglia A. Pectin-decorated magnetite nanoparticles as both iron delivery systems and protective matrices for probiotic bacteria. Colloids Surf B Biointerfaces 2019; 180:193-201. [PMID: 31054459 DOI: 10.1016/j.colsurfb.2019.04.049] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 03/20/2019] [Accepted: 04/24/2019] [Indexed: 01/22/2023]
Abstract
The goal of this work was to investigate biophysical stability of iron-pectin nanoparticles and analyze the feasibility of using them as delivery systems for the probiotic strain Lactobacillus plantarum CIDCA 83114. Iron oxide (Fe3O4) nanoparticles were synthesized from 0.25M FeCl2/0.5 M FeCl3.6H2O, and coated with citrus pectins. Their physico-chemical properties [FTIR, X-ray diffraction (XRD), ζ-potential, particle size, SEM, TEM] and their effect on bacterial stabilization (viability after freeze-drying/storage, stability when exposed to simulated gastro-intestinal conditions) were assessed. XRD indicated the almost exclusive presence of magnetite crystalline phases. FTIR spectra confirmed the adsorption of pectin on magnetite nanoparticles surface. SEM and TEM images evidenced agglomerated nanoparticles, and a morphological surface change after adsorption of pectin. DLS and ζ-potential results proved the solvation of the ionizable groups in the hydrophilic network which induced chain expansion and agglomeration. Iron from nanoparticles demonstrated to be non-toxic for microorganisms up to 1.00 mg/mL. Simulated saliva and gastric solutions prevented nanoparticles from dissolution. The higher pH of the intestinal conditions (solvated -COO- and Fe-O- groups) facilitated the dispersion and partial dissolution of nanoparticles. Pectins adsorption on magnetite nanoparticles significantly enhanced electrostatic repulsion, which aided the solvation of ionized iron forms. The soluble species diffused out from the aggregates, being detected in the simulated intestinal fluid. Regarding bacterial viability, no decays were observed neither when pectin-decorated nanoparticles were exposed to simulated fluids nor when stored at 4 °C for 60 days. The composites engineered in this work appear as adequate delivery systems for probiotic bacteria, whose target is the gut.
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Affiliation(s)
- Florencia Ghibaudo
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900, La Plata, Argentina
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900, La Plata, Argentina
| | - Guillermo J Copello
- CONICET - Universidad de Buenos Aires. Instituto de Quı́mica y Metabolismo delFármaco (IQUIMEFA), Junı́n 956, C1113AAD, Buenos Aires, Argentina; Universidad de Buenos Aires (UBA), Facultad de Farmacia y Bioquı́mica,Departamento de Quı́mica Analı́tica y Fisicoquı́mica, (UBA), Junı́n 956, C1113AAD,Buenos Aires, Argentina
| | - Viviana Campo Dall' Orto
- CONICET - Universidad de Buenos Aires. Instituto de Quı́mica y Metabolismo delFármaco (IQUIMEFA), Junı́n 956, C1113AAD, Buenos Aires, Argentina; Universidad de Buenos Aires (UBA), Facultad de Farmacia y Bioquı́mica,Departamento de Quı́mica Analı́tica y Fisicoquı́mica, (UBA), Junı́n 956, C1113AAD,Buenos Aires, Argentina
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900, La Plata, Argentina.
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Romano N, Sciammaro L, Mobili P, Puppo MC, Gomez-Zavaglia A. Flour from mature Prosopis nigra pods as suitable substrate for the synthesis of prebiotic fructo-oligosaccharides and stabilization of dehydrated Lactobacillus delbrueckii subsp. bulgaricus. Food Res Int 2018; 121:561-567. [PMID: 31108781 DOI: 10.1016/j.foodres.2018.12.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2018] [Revised: 12/04/2018] [Accepted: 12/11/2018] [Indexed: 11/18/2022]
Abstract
Prosopis nigra, a sucrose-rich crop, was used to enzymatically synthesize fructo-oligosaccharides (FOS). The obtained products were used as stabilizing matrices during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333. The centesimal composition of P. nigra flour was firstly determined. FOS were synthesized using Viscozyme L as biocatalyst. The progress of the enzymatic reaction was monitored by HPLC and compared with a reaction carried out using equivalent concentrations of pure sucrose as substrate (control). Then, P. nigra containing or not the obtained FOS (P. nigra + FOS or P. nigra) were used as matrices for freeze-drying and storage of L. delbrueckii subsp. bulgaricus CIDCA 333. P. nigra flour was rich in simple sugars (sucrose and fructose), total dietary fiber, and polyphenols. The main products of synthesis were FOS with degrees of polymerization (DP) within 3 and 5, and these results were comparable with those of the controls. DP3 was the first product obtained, attaining the maximal production after 1.29 hours of synthesis. The maximal production of total FOS (DP3 + DP4 + DP5) was achieved after 2.57 hours, indicating that larger FOS (DP4, DP5) were produced from DP3. Glucose was obtained as secondary product, but with significantly lower Vmax and Kf (maximal velocity for the production and constant for the formation) than DP3. Both P. nigra + FOS or P. nigra matrices stabilized the highly sensitive L. delbrueckii subsp. bulgaricus CIDCA 333 strain during freeze-drying and storage for up to 140 days at 4 °C, and were significantly better protectants than the controls of sucrose (p <0.05). The concomitant presence of prebiotics (FOS), antioxidants (polypyhenols) and lactic acid bacteria in the matrices provides a smart strategy to increase the value of this underutilized regional crop, turning it in an interesting ingredient potentially useful in the food industry.
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Affiliation(s)
- Nelson Romano
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Leonardo Sciammaro
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Pablo Mobili
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - María Cecilia Puppo
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina.
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Lans AM, Frelka JC, Paluri S, Vodovotz Y. Physical properties and sensory analysis of galacto-oligosaccharide glassy confections. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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19
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Romano N, Mobili P, Zuñiga-Hansen ME, Gómez-Zavaglia A. Physico-chemical and structural properties of crystalline inulin explain the stability of Lactobacillus plantarum during spray-drying and storage. Food Res Int 2018; 113:167-174. [PMID: 30195509 DOI: 10.1016/j.foodres.2018.07.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Revised: 07/02/2018] [Accepted: 07/04/2018] [Indexed: 01/21/2023]
Abstract
The stabilizing capacity of crystalline inulin during spray-drying and storage of Lactobacillus plantarum CIDCA 83114 was assessed. In a first step, the physical properties of the matrices were investigated, using amorphous inulin as control. Melting and glass transition temperatures, water sorption isotherms, water activity, and infrared spectra were determined. Microorganisms were spray-dried at a pilot scale in both amorphous and crystalline matrices. After that, scanning electronic and confocal microsopies provided a full landscape about the interactions between microorganisms and crystals, and also the bacterial location within the amorphous matrices. The technological properties of the dehydrated microorganisms (culturability and acidification capacity) during storage at different water activities were also evaluated. Both amorphous and crystalline inulins were adequate matrices to stabilize microorganisms. However, crystalline inulin was more stable than amorphous one, especially when the storage temperature was close to the glass transition temperature, resulting in a better matrix to protect microorganisms during pilot spray-drying and storage. Furthermore, no accumulation of insoluble inulin was observed after resuspending the dehydrated microorganisms in crystalline inulin matrices, which appears as a clear technological advantage with regard to the amorphous one. Considering the prebiotic character of inulin and the probiotic properties of L. plantarum CIDCA 83114, this work developed an integrated approach, both from a fundamental and from an applied viewpoint, supporting the incorporation of such ingredients in the formulation of food products.
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Affiliation(s)
- Nelson Romano
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Pablo Mobili
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Maria Elvira Zuñiga-Hansen
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2147, Valparaíso, Chile; Centro Regional de Estudios en Alimentos Saludables (CREAS), Conicyt-Regional, Gore Región de Valparaíso, R06i1004, Blanco 1623, Valparaíso, Chile
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina.
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20
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Infrared spectroscopy as an alternative methodology to evaluate the effect of structural features on the physical-chemical properties of inulins. Food Res Int 2018; 109:223-231. [DOI: 10.1016/j.foodres.2018.04.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 04/13/2018] [Accepted: 04/15/2018] [Indexed: 01/23/2023]
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21
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La Cava EL, Gerbino E, Sgroppo SC, Gómez-Zavaglia A. Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication. J Food Sci 2018; 83:1613-1621. [PMID: 29786856 DOI: 10.1111/1750-3841.14183] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 04/09/2018] [Accepted: 04/12/2018] [Indexed: 11/27/2022]
Abstract
The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts. Pectin extracts obtained by CHE showed mostly higher GalA than those obtained by TS. All the extracts had a high antioxidant capacity, as determined by 2,2 diphenyl 1-picrylhydrazyl (DPPH* ) and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS* +) assays, and a high correlation with the GalA content. The main differences observed in the FTIR spectra occurred in the 1200 to 900 cm-1 region (differences in GalA). The glass transition temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industry. PRACTICAL APPLICATION A wide database for the characterization of pectin extracts from grapefruits was obtained. The relationship between the extraction method and the source of pectins, with the physicochemical and antioxidant properties provided great support for their application in the food industry.
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Affiliation(s)
- Enzo L La Cava
- the Laboratorio de Tecnología Química y Bromatología, Facultad de Ciencias Exactas, Naturales y Agrimensura, UNNE, Av. Libertad 5460, RA3400, Corrientes, Argentina
| | - Esteban Gerbino
- the Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), Calle 47 y 116, RA 1900, La Plata, Buenos Aires, Argentina
| | - Sonia C Sgroppo
- the Laboratorio de Tecnología Química y Bromatología, Facultad de Ciencias Exactas, Naturales y Agrimensura, UNNE, Av. Libertad 5460, RA3400, Corrientes, Argentina
| | - Andrea Gómez-Zavaglia
- the Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), Calle 47 y 116, RA 1900, La Plata, Buenos Aires, Argentina
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22
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Shu G, Wang Z, Chen L, Wan H, Chen H. Characterization of freeze-dried Lactobacillus acidophilus in goat milk powder and tablet: Optimization of the composite cryoprotectants and evaluation of storage stability at different temperature. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Quintana G, Simões M, Hugo A, Alves P, Ferreira P, Gerbino E, Simões P, Gómez-Zavaglia A. Layer-by-layer encapsulation of Lactobacillus delbrueckii subsp. Bulgaricus using block-copolymers of poly(acrylic acid) and pluronic for safe release in gastro-intestinal conditions. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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24
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Díaz SB, Ale NM, Ben Altabef A, Tymczyszyn E, Gomez-Zavaglia A. Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy. RSC Adv 2017. [DOI: 10.1039/c7ra01964e] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Galacto-oligosaccharides and lactulose interact with DPPC lipid membranes by modifying theirTm, and this effect is dependent on their degree of polymerization.
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Affiliation(s)
- Sonia B. Díaz
- Instituto de Química Física
- Facultad de Bioquímica, Química y Farmacia
- Universidad Nacional de Tucumán
- T4000CAN Tucumán
- Argentina
| | - Norma M. Ale
- Instituto de Química Física
- Facultad de Bioquímica, Química y Farmacia
- Universidad Nacional de Tucumán
- T4000CAN Tucumán
- Argentina
| | - Aida Ben Altabef
- Instituto de Química Física
- Facultad de Bioquímica, Química y Farmacia
- Universidad Nacional de Tucumán
- T4000CAN Tucumán
- Argentina
| | - Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular
- Departamento de Ciencia y Tecnología
- Universidad Nacional de Quilmes
- Buenos Aires
- Argentina
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology
- CCT-CONICET La Plata
- Argentina
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25
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Romano N, Schebor C, Mobili P, Gómez-Zavaglia A. Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus. Food Res Int 2016; 90:251-258. [DOI: 10.1016/j.foodres.2016.11.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2016] [Revised: 10/28/2016] [Accepted: 11/02/2016] [Indexed: 10/20/2022]
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26
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Nguyen HT, Truong DH, Kouhoundé S, Ly S, Razafindralambo H, Delvigne F. Biochemical Engineering Approaches for Increasing Viability and Functionality of Probiotic Bacteria. Int J Mol Sci 2016; 17:E867. [PMID: 27271598 PMCID: PMC4926401 DOI: 10.3390/ijms17060867] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2016] [Revised: 05/17/2016] [Accepted: 05/18/2016] [Indexed: 01/02/2023] Open
Abstract
The literature presents a growing body of evidence demonstrating the positive effect of probiotics on health. Probiotic consumption levels are rising quickly in the world despite the fluctuation of their viability and functionality. Technological methods aiming at improving probiotic characteristics are thus highly wanted. However, microbial metabolic engineering toolbox is not available for this kind of application. On the other hand, basic microbiology teaches us that bacteria are able to exhibit adaptation to external stresses. It is known that adequately applied sub-lethal stress, i.e., controlled in amplitude and frequency at a given stage of the culture, is able to enhance microbial robustness. This property could be potentially used to improve the viability of probiotic bacteria, but some technical challenges still need to be overcome before any industrial implementation. This review paper investigates the different technical tools that can be used in order to define the proper condition for improving viability of probiotic bacteria and their implementation at the industrial scale. Based on the example of Bifidobacterium bifidum, potentialities for simultaneously improving viability, but also functionality of probiotics will be described.
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Affiliation(s)
- Huu-Thanh Nguyen
- Natural Products and Industrial Biochemistry Research Group (NPIB), Faculty of Applied Sciences, Ton Duc Thang University, 19 Nguyen Huu Tho, Tan Phong Ward, District 7, 700000 Ho Chi Minh City, Vietnam.
- Microbial Processes and Interactions (MiPI), Agro-biochem Department, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Dieu-Hien Truong
- Faculty of Applied Sciences, Ton Duc Thang University, 19 Nguyen Huu Tho, Tan Phong Ward, District 7, 700000 Ho Chi Minh City, Vietnam.
| | - Sonagnon Kouhoundé
- Microbial Processes and Interactions (MiPI), Agro-biochem Department, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Sokny Ly
- Microbial Processes and Interactions (MiPI), Agro-biochem Department, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Hary Razafindralambo
- Food technology and Formulation, Agro-Biochem Department, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Frank Delvigne
- Microbial Processes and Interactions (MiPI), Agro-biochem Department, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium.
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27
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Hugo AA, Bruno F, Golowczyc MA. Whey permeate containing galacto-oligosaccharides as a medium for biomass production and spray drying of Lactobacillus plantarum CIDCA 83114. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.031] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Sosa N, Gerbino E, Golowczyc MA, Schebor C, Gómez-Zavaglia A, Tymczyszyn EE. Effect of Galacto-Oligosaccharides: Maltodextrin Matrices on the Recovery of Lactobacillus plantarum after Spray-Drying. Front Microbiol 2016; 7:584. [PMID: 27199918 PMCID: PMC4853418 DOI: 10.3389/fmicb.2016.00584] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Accepted: 04/11/2016] [Indexed: 11/13/2022] Open
Abstract
In this work maltodextrins were added to commercial galacto-oligosaccharides (GOS) in a 1:1 ratio and their thermophysical characteristics were analyzed. GOS:MD solutions were then used as matrices during spray-drying of Lactobacillus plantarum CIDCA 83114. The obtained powders were equilibrated at different relative humidities (RH) and stored at 5 and 20°C for 12 weeks, or at 30°C for 6 weeks. The Tgs of GOS:MD matrices were about 20-30°C higher than those of GOS at RH within 11 and 52%. A linear relation between the spin-spin relaxation time (T2) and T-Tg parameter was observed for GOS:MD matrices equilibrated at 11, 22, 33, and 44% RH at 5, 20, and 30°C. Spray-drying of L. plantarum CIDCA 83114 in GOS:MD matrices allowed the recovery of 93% microorganisms. In contrast, only 64% microorganisms were recovered when no GOS were included in the dehydration medium. Survival of L. plantarum CIDCA 83114 during storage showed the best performance for bacteria stored at 5°C. In a further step, the slopes of the linear regressions provided information about the rate of microbial inactivation for each storage condition (k values). This information can be useful to calculate the shelf-life of spray-dried starters stored at different temperatures and RH. Using GOS:MD matrices as a dehydration medium enhanced the recovery of L. plantarum CIDCA 83114 after spray-drying. This strategy allowed for the first time the spray-drying stabilization of a potentially probiotic strain in the presence of GOS.
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Affiliation(s)
- Natalia Sosa
- Facultad de Bromatología, Universidad Nacional de Entre RíosGualeguaychú, Argentina
| | - Esteban Gerbino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT-CONICET)La Plata, Argentina
| | - Marina A. Golowczyc
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT-CONICET)La Plata, Argentina
| | - Carolina Schebor
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad UniversitariaBuenos Aires, Argentina
| | - Andrea Gómez-Zavaglia
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT-CONICET)La Plata, Argentina
| | - E. Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de QuilmesBernal, Argentina
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29
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Alonso S. Novel Preservation Techniques for Microbial Cultures. NOVEL FOOD FERMENTATION TECHNOLOGIES 2016. [DOI: 10.1007/978-3-319-42457-6_2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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30
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Keivani Nahr F, Mokarram RR, Hejazi MA, Ghanbarzadeh B, Sowti Khiyabani M, Zoroufchi Benis K. Optimization of the nanocellulose based cryoprotective medium to enhance the viability of freeze dried Lactobacillus plantarum using response surface methodology. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Santos MI, Gerbino E, Tymczyszyn E, Gomez-Zavaglia A. Applications of Infrared and Raman Spectroscopies to Probiotic Investigation. Foods 2015; 4:283-305. [PMID: 28231205 PMCID: PMC5224548 DOI: 10.3390/foods4030283] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Revised: 07/01/2015] [Accepted: 07/09/2015] [Indexed: 11/16/2022] Open
Abstract
In this review, we overview the most important contributions of vibrational spectroscopy based techniques in the study of probiotics and lactic acid bacteria. First, we briefly introduce the fundamentals of these techniques, together with the main multivariate analytical tools used for spectral interpretation. Then, four main groups of applications are reported: (a) bacterial taxonomy (Subsection 4.1); (b) bacterial preservation (Subsection 4.2); (c) monitoring processes involving lactic acid bacteria and probiotics (Subsection 4.3); (d) imaging-based applications (Subsection 4.4). A final conclusion, underlying the potentialities of these techniques, is presented.
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Affiliation(s)
- Mauricio I Santos
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
| | - Elizabeth Tymczyszyn
- Laboratory for Molecular Microbiology, Department of Food Science and Technology, National University of Quilmes, 1876 Buenos Aires, Argentina.
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
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32
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Edible methylcellulose-based films containing fructo-oligosaccharides as vehicles for lactic acid bacteria. Food Res Int 2014; 64:560-566. [DOI: 10.1016/j.foodres.2014.07.018] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2014] [Revised: 07/08/2014] [Accepted: 07/20/2014] [Indexed: 11/18/2022]
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33
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Santos MI, Araujo-Andrade C, Esparza-Ibarra E, Tymczyszyn E, Gómez-Zavaglia A. Galacto-oligosaccharides and lactulose as protectants against desiccation of Lactobacillus delbrueckii subsp. bulcaricus. Biotechnol Prog 2014; 30:1231-8. [PMID: 25098896 DOI: 10.1002/btpr.1969] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2014] [Revised: 07/01/2014] [Indexed: 11/06/2022]
Abstract
Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333 was dehydrated on desiccators containing silica gel in the presence of 20% w/w of two types of galacto-oligosaccharides (GOS Biotempo and GOS Cup Oligo H-70®) and lactulose, until no changes in water desorption were detected. After rehydration, bacterial growth was monitored at 37°C by determining: (a) the absorbance at 600 nm and (b) the near infrared spectra (NIR). Principal component analysis (PCA) was then performed on the NIR spectra of samples dehydrated in all conditions. A multiparametric flow cytometry assay was carried out using carboxyfluorescein diacetate and propidium iodide probes to determine the relative composition of damaged, viable, and dead bacteria throughout the growth kinetics. The absorbance at 600 nm and the position of the second derivative band at ∼1370 nm were plotted against the time of incubation. The efficiency of the protectants was GOS Biotempo > GOS Cup Oligo H-70® > lactulose. The better protectant capacity of GOS Biotempo was explained on the basis of the lower contribution of damaged cells immediately after rehydration (t = 0). PCA showed three groups along PC1, corresponding to the lag, exponential and stationary phases of growth, which explained 99% of the total variance. Along PC2, two groups were observed, corresponding to damaged or viable cells. The results obtained support the use of NIR to monitor the recovery of desiccated microorganisms in real time and without the need of chemical reagents. The use of GOS and lactulose as protectants in dehydration/rehydration processes was also supported.
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Affiliation(s)
- Mauricio I Santos
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata), RA, 1900, Argentina
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34
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Santos MI, Araujo-Andrade C, Tymczyszyn EE, Gómez-Zavaglia A. Determination of amorphous/rubbery states in freeze-dried prebiotic sugars using a combined approach of near-infrared spectroscopy and multivariate analysis. Food Res Int 2014; 64:514-519. [PMID: 30011682 DOI: 10.1016/j.foodres.2014.07.040] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2014] [Revised: 07/20/2014] [Accepted: 07/24/2014] [Indexed: 11/29/2022]
Abstract
Galacto-oligosaccharides (GOS) and lactulose are well-recognized prebiotics widely used in functional food and pharmaceutical products, but there is still a lack of knowledge regarding their physical-chemical properties. In this study, a physical-chemical approach on two GOS of different composition (GOS Cup Oligo H-70® and GOS Biotempo) and lactulose was assessed. Mid infrared and Raman spectra of the freeze-dried sugars allowed their structural characterization in the amorphous state, lactulose, showing the main spectral differences. Freeze-dried sugars were then equilibrated at 4°C at relative humidity (RH) ranging from 11% to 80%. Near-infrared reflectance spectra were registered in each condition in the 900- to 1700-nm region. A principal component analysis (PCA) was performed on the three sugars equilibrated at different RH. In all the three sugars, the groups observed explained more than 95% of the variance and were related with the RH of the samples. According to the loading plots of PC1, the main differences related with RH were observed in the 1380- to 1500-nm region. As the amorphous states are very sensitive to changes in temperature and moisture content, and the moisture content is related with the parameter T-Tg (T: storage temperature; Tg: vitreous transition temperature), an effort was made to determine this parameter directly from the NIR spectra. To this aim, a partial least square model (PLS) was defined. Tg values obtained by differential scanning calorimetry (DSC) were used to calculate the T-Tg values of reference. The model was validated with an independent set of data. The mean of predicted values fitted nicely T-Tg obtained from DSC (correlation=0.966; R2=0.934), thus supporting the use of the PLS model to investigate unknown samples. The stability of amorphous sugars in foods and pharmaceuticals is of practical and economical importance because it affects different quality attributes of foods, including texture, aroma retention and shelf life. Therefore, predicting T-Tg, a parameter that is independent on the sugar investigated, directly from their NIR spectra is of utmost importance to determine the shelf life of food and food-related products and up to our knowledge has never been determined hereto.
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Affiliation(s)
- Mauricio I Santos
- Center for Research and Development in Food Cryotechnology, CCT-La Plata, RA-1900, Argentina
| | | | - E Elizabeth Tymczyszyn
- Center for Research and Development in Food Cryotechnology, CCT-La Plata, RA-1900, Argentina
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology, CCT-La Plata, RA-1900, Argentina.
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35
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Velly H, Fonseca F, Passot S, Delacroix-Buchet A, Bouix M. Cell growth and resistance of Lactococcus lactis
subsp. lactis
TOMSC161 following freezing, drying and freeze-dried storage are differentially affected by fermentation conditions. J Appl Microbiol 2014; 117:729-40. [DOI: 10.1111/jam.12577] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2014] [Revised: 05/31/2014] [Accepted: 06/12/2014] [Indexed: 11/30/2022]
Affiliation(s)
- H. Velly
- CNIEL; Paris Cedex 09 France
- INRA; UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA); Thiverval-Grignon France
- AgroParisTech; UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA); Thiverval-Grignon France
| | - F. Fonseca
- INRA; UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA); Thiverval-Grignon France
- AgroParisTech; UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA); Thiverval-Grignon France
| | - S. Passot
- INRA; UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA); Thiverval-Grignon France
- AgroParisTech; UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA); Thiverval-Grignon France
| | - A. Delacroix-Buchet
- INRA; UMR 1319 Microbiologie de l'alimentation au service de la santé (Micalis); Jouy-en-Josas France
- AgroParisTech; UMR 1319 Microbiologie de l'alimentation au service de la santé (Micalis); Jouy-en-Josas France
| | - M. Bouix
- INRA; UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA); Thiverval-Grignon France
- AgroParisTech; UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA); Thiverval-Grignon France
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Santos MI, Gerbino E, Araujo-Andrade C, Tymczyszyn EE, Gómez-Zavaglia A. Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.054] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Use of whey permeate containing in situ synthesised galacto-oligosaccharides for the growth and preservation of Lactobacillus plantarum. J DAIRY RES 2013; 80:374-81. [DOI: 10.1017/s0022029913000356] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Galacto-oligosaccharides (GOS) are prebiotics that have a beneficial effect on human health by promoting the growth of probiotic bacteria in the gut. GOS are commonly produced from lactose in an enzymatic reaction catalysed by β-galactosidase, named transglycosylation. Lactose is the main constituent of whey permeate (WP), normally wasted output from the cheese industry. Therefore, the main goal of this work was to optimise the synthesis of GOS in WP using β-galatosidase from Aspergillus oryzaea. WP and whey permeate enzymatically treated (WP-GOS) were used as culture media of Lactobacillus plantarum 299v. Lb. plantarum 299v attained the stationary phase in approximately 16 h, reaching 3·6 and 4·1×108 CFU/ml in WP and WP-GOS, respectively. The in situ synthesised GOS were not consumed during growth. No significant differences were observed in the growth kinetics of microorganisms in both media. After fermentation, microorganisms were dehydrated by freeze-drying and spray-drying and stored. The recovery of microorganisms after fermentation, dehydration and storage at 4 °C for at least 120 d was above 108 CFU/g. These studies demonstrated that WP is an appropriate substrate for the synthesis of GOS and the obtained product is also adequate as culture medium of Lb. plantarum 299v. The coexistence of GOS and dehydrated viable probiotic microorganisms, prepared using an effluent as raw material, represents the main achievement of this work, with potential impact in the development of functional foods.
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Hugo AA, Tymczyszyn EE, Gómez-Zavaglia A, Pérez PF. Effect of human defensins on lactobacilli and liposomes. J Appl Microbiol 2012; 113:1491-7. [PMID: 22905671 DOI: 10.1111/j.1365-2672.2012.05433.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2012] [Revised: 07/13/2012] [Accepted: 08/14/2012] [Indexed: 12/14/2022]
Abstract
AIMS To study the effect of human β-defensins (HBD-1 and HBD-2) on lactobacilli membranes as well as on liposomes prepared from purified bacterial lipids. METHODS AND RESULTS Lactobacillus delbrueckii subsp. bulgaricus CIDCA 331 and Lact. delbrueckii subsp. lactis CIDCA 133 were grown in Man, Rogosa, Sharpe broth for 16 h at 37 °C. After being washed, micro-organisms were treated with 0.1-10 μg ml(-1) of HBD-1 and HBD-2 (30 min, 37 °C). Bacterial damage was determined by flow cytometry after propidium iodide staining. In parallel experiments, release of carboxyfluorescein from liposomes prepared from bacterial lipids was determined fluorometrically (excitation 485/20 nm, emission 528/20 nm) in the presence of HBD-1, HBD-2 or Nisin. Exposure of lactobacilli to HBD-2 resulted in a significant membrane permeabilization being Lact. delbrueckii subsp. bulgaricus CIDCA 331 the most susceptible strain. Liposomes prepared with lipids from strain CIDCA 133 were destabilized neither by HBD-1 nor by HBD-2, whereas liposomes derived from strain CIDCA 331 were susceptible to HBD-2 but not to HBD-1. Effect of defensins was strongly inhibited in the presence of NaCl, and the activity increased in water. CONCLUSIONS Results reported in the presented work indicate that lipid composition of bacterial membranes lead to a different interaction with cationic peptides such as defensins. SIGNIFICANCE AND IMPACT OF THE STUDY The results represent an advance in the understanding of the differential effect of HBDs on micro-organisms. Differences in susceptibility to anti-microbial peptides could modify the fate of micro-organisms after the interaction with host's cells.
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Affiliation(s)
- A A Hugo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Conicet La Plata, Universidad Nacional de La Plata, La Plata, Argentina
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